Sid's Indian Pepper Chicken

This is a speciality of Siddharthan Ramachandramurthi. He got the recipe from Favourite Indian Food, Ten Speed Press, 1990.

Otherwise known as Chettinad Chicken Pepper Fry

In Southern India the Chettiar community became a tribe of thrifty merchant bankers, traveling through all of South East Asia earning a good living. On their return they brought home slightly different eating habits, and in the largely vegetarian South this robust, spicy, non-vegetarian food was regarded as food for warriors. Eating houses known as Military Hotels appeared, catering for regulars and visitors wanting to sample Chettinad cooking.

In Madras, `The Rain Tree' restaurant, which must be the most beautiful open-air restaurant in India, specializes in Chettinad cooking. The tables are grouped around an ancient Rain Tree, and the enchanted garden is lit as skillfully as a stage set. The marvelous food is served on banana leaves and a solitary figure, dressed in white, plays strange melodies on a simple reed pipe. This is a very `hot' dish from `The Rain Tree'.

Ingredients

1 chicken
2 tablespoons vegetable oil
2 medium onions
2 cloves garlic
3/4-inch piece fresh root ginger
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
6 fresh or dried curry leaves
2oz crushed black peppercorns
5oz (3/4 cup) peeled chopped tomatoes
Salt to taste

Directions

Cut the chicken into small pieces. Heat the oil and fry the finely chopped onions, garlic and ginger. When they begin to turn color, add the spices and cook for a few minutes longer. Now add the tomatoes and salt to taste and cook for a further 5 minutes. Put in the chicken pieces and stir so that they are thoroughly coated with the sauce. Cover and simmer for about 30 minutes. At the end of this time the mixture should be almost dry, but you need to check from time to time and add a little water if necessary.

Serves 6.

Jim Plank

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